Unlock instant, AI-driven research and patent intelligence for your innovation.

A kind of Danish pineapple frozen dough and its preparation method and application

A technology for freezing dough and a production method, which is applied in the directions of application, dough cooling, dough preparation, etc., can solve the problems of industrial production of single pineapple buns and Danish bread, etc., and achieve the effects of good product stability, long shelf life and easy operation.

Active Publication Date: 2020-02-18
TIANJIN NANQIAO FOOD
View PDF3 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing frozen dough technology and equipment can only realize the industrialized production of a single pineapple bun and Danish bread

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A Danish pineapple frozen dough, comprising high-gluten flour, stirring water, ice, water at 36-38°C, white sugar, eggs, cream, milk powder, high-active yeast for frozen dough, gluten powder, edible salt, frozen dough improver, Glucose oxidase composition: 90 parts by weight of high-gluten flour, 18 parts of stirring water, 18 parts of ice, 9 parts of water at 36-38°C, 10 parts of white sugar, 5 parts of eggs, 5 parts of cream, and 4 parts of milk powder , 3 parts of high active yeast for frozen dough, 1.5 parts of gluten, 1 part of edible salt, 0.5 part of frozen dough improver, and 0.001 part of glucose oxidase.

[0028] The preparation method of above-mentioned Danish pineapple frozen dough comprises the following steps:

[0029] (1) Ingredients: Weigh ingredients by weight: 90 parts of high-gluten flour, 18 parts of stirring water, 18 parts of ice, 9 parts of water at 36-38°C, 10 parts of white sugar, 5 parts of eggs, 5 parts of cream, milk powder 4 parts, 3 parts ...

Embodiment 2

[0036] A Danish pineapple frozen dough is characterized in that it consists of high-gluten flour, stirring water, ice, water at 36-38°C, white granulated sugar, eggs, cream, milk powder, high-active yeast for frozen dough, gluten powder, edible salt, frozen Dough improver, composed of glucose oxidase, 100 parts by weight of high-gluten flour, 22 parts of stirring water, 18 parts of ice, 10 parts of water at 36-38°C, 20 parts of white sugar, 10 parts of eggs, and 10 parts of cream , 6 parts of milk powder, 5 parts of high active yeast for frozen dough, 2.5 parts of gluten powder, 2 parts of edible salt, 0.8 part of frozen dough improver, and 0.002 part of glucose oxidase.

[0037]The preparation method of above-mentioned Danish pineapple frozen dough comprises the following steps:

[0038] (1) Ingredients: Weigh ingredients by weight: 100 parts of high-gluten flour, 22 parts of stirring water, 18 parts of ice, 10 parts of water at 36-38°C, 20 parts of white sugar, 10 parts of e...

Embodiment 3

[0045] A Danish pineapple frozen dough, comprising high-gluten flour, stirring water, ice, water at 36-38°C, white sugar, eggs, cream, milk powder, high-active yeast for frozen dough, gluten powder, edible salt, frozen dough improver, The composition of glucose oxidase, in parts by weight, is 95 parts of high-gluten flour, 20 parts of stirring water, 18 parts of ice, 9.5 parts of water at 36-38°C, 15 parts of white sugar, 7.5 parts of eggs, 7.5 parts of butter, and 5 parts of milk powder , 4 parts of frozen dough high active yeast, 2 parts of gluten, 1.5 parts of edible salt, 0.6 parts of frozen dough improver, 0.0015 parts of glucose oxidase.

[0046] The preparation method of above-mentioned Danish pineapple frozen dough comprises the following steps:

[0047] (1) Ingredients: Weigh ingredients by weight: 95 parts of high-gluten flour, 20 parts of stirring water, 18 parts of ice, 9.5 parts of water at 36-38°C, 15 parts of white sugar, 7.5 parts of eggs, 7.5 parts of butter, ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to the field of food industry, in particular to Danish pineapple frozen dough and a making method and application thereof. The Danish pineapple frozen dough is made from high gluten flour, water, white granulated sugar, eggs, cream, milk powder, frozen dough high-activity yeast, vital gluten, edible salt, a frozen dough improving agent and glucose oxidase, the advantages of pineapple bread and Danish bread are combined, the deficiency of a single product on appearance and taste is overcome, an advanced frozen dough production line is utilized, innovation is conducted on equipment usage, an AD-line production line which is specialized for producing sweet bread can make Danish filling-containing pineapple products, industrial production of high-quality Danish pineapple frozen dough is achieved by combining a frozen dough technology, operation is easy, the products are good in stability, and the quality guarantee period is six months.

Description

technical field [0001] The invention relates to the field of food industry, in particular to a Danish pineapple frozen dough and a preparation method and application thereof. Background technique [0002] With the increasing popularization and wide application of the concept of chain operation, frozen dough technology has developed rapidly all over the world. Because dough is easy to store and transport in a frozen state, manufacturers can uniformly guarantee the quality of baked products through standardized production and freezing standards. Bakers can reasonably arrange baking time and quantity according to sales needs, effectively control inventory, reduce loss, and allow customers You can always enjoy freshly baked, steaming bread. [0003] Pineapple buns and Danish bread are two common breads that are popular among consumers. The baked pineapple buns have a golden yellow surface and are named for their crispy skin that looks like pineapple. The meringue on the outer s...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A21D10/02A21D13/31A21D13/38A21D8/04A21D6/00
CPCA21D6/001A21D8/042A21D8/047A21D10/025
Inventor 陈正文
Owner TIANJIN NANQIAO FOOD